Cervena venison shoulder roast
- Cervena Venison
- 1 kg shoulder roast tied with butcher's string
- 2 tbsp whole grain mustard
- 1 tbsp Cracked pepper
- 1 tbsp flaky salt
- fresh thyme
- oil
- Potatoes and vegetables
- 6 waxy roasting potatoes cut in half
- 1 small squash/Pumpkin cut into segments
- 2 parsnips peeled and quartered lengthwise
- 1 sweet potato/yam chunky pieces
- 1 leek white and soft green quartered lengthwise
- 12 small onions
- Gravy
- 1 cup red wine
- 1 tbsp tomato paste
- 120 ml meat stock
- 1 tbsp cornstarch
Method
Oil a heavy roasting dish and heat on the stove top, rub the meat with oil and sear over a moderate heat to brown all over.
Rub the potatoes with oil and season. Take the meat out of the roasting dish, replace it with the potatoes then put the meat back in on top. Spread on the mustard, and season with salt, pepper, and thyme.
Roast at 180°C (360°F) for 10 minutes and add in the remaining vegetables also rubbed with oil and seasoned. Roast for an additional 30 minutes. Remove the meat and vegetables from the dish and put them in a warm place to rest for 10 minutes while you prepare the sauce.
With the roasting dish back on the stove over a medium heat, add a glass of red wine and deglaze the dish. Add 120 ml of meat stock and the tomato paste and simmer until reduced by one-third. Add the cornstarch mixed with a little cold water and whisk into the gravy. Continue cooking for a further 3 minutes. Check the seasoning and strain into a sauce dish.
To serve
Serve the sliced venison and roasted vegetables with the gravy.
Servings6
INGREDIENTS
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Method Oil a heavy roasting dish and heat on the stove top, rub the meat with oil and sear over a moderate heat to brown all over. Rub the potatoes with oil and season. Take the meat out of the roasting dish, replace it with the potatoes then put the meat back in on top. Spread on the mustard, and season with salt, pepper, and thyme. Roast at 180°C (360°F) for 10 minutes and add in the remaining vegetables also rubbed with oil and seasoned. Roast for an additional 30 minutes. Remove the meat and vegetables from the dish and put them in a warm place to rest for 10 minutes while you prepare the sauce. With the roasting dish back on the stove over a medium heat, add a glass of red wine and deglaze the dish. Add 120 ml of meat stock and the tomato paste and simmer until reduced by one-third. Add the cornstarch mixed with a little cold water and whisk into the gravy. Continue cooking for a further 3 minutes. Check the seasoning and strain into a sauce dish. To serve Serve the sliced venison and roasted vegetables with the gravy. |
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